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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 12 |
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It's so easy to see why this fruity dessert always impresses dinner guests. I sometimes substitute the berries with sliced bananas.Tina Sawchuk, Ardmore, Alberta Ingredients:
1 cup butter, softened |
1 cup sugar |
2 eggs |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
filling: |
1/2 cup sugar |
4-1/2 teaspoons confectioners' sugar |
4-1/2 teaspoons cornstarch |
3 cups heavy whipping cream |
4 cups sliced fresh strawberries |
2 cups fresh blueberries |
2 cups fresh raspberries |
Directions:
1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture.
2. Line two baking sheets with parchment paper or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely.
3. Combine the sugar, confectioner's sugar and cornstarch. In a large bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place one cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours. Yield: 12 servings.
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